Buns and Cinnamon Rolls
I have a wonderful recipe for homemade buns and it makes a wonderful dough for cinnamon rolls as well and recently I made the recipe and want to share it because it is easy.
2 packages dry yeast or 4 1/2 tsp. bulk yeast
2 Tbsp. sugar
1/2 cup warm water
Mix these 3 ingredients together until foamy and incorporated (proofed) and let stand for 10 minutes.
1 1/2 cups sugar
1 cup canola or vegetable oil
4 cups warm water
1 Tbsp. salt
Then add about 13 cups of flour. I don’t measure anymore because it is almost a 5 lb. bag of flour minus 2-3 cups.
Knead on floured surface. You may need to add a little more flour until it is not sticky. Spray the bowl that you use when you let your bread raise with cooking spray and then oil your dough by coating it with vegetable oil. Cover loosely with saran wrap and a tea towel. This keeps the dough moist. Let raise until doubled about 2-3 hours. Punch dough down and let raise again 2-3 hours. I then spray my cookie sheets and then form the dough into buns and place them onto pans. I have been doing one large pan of 20 buns (12 x 16) and 1 pan of cinnamon rolls so I use about half the dough for each. Cover buns with a tea towel only and let raise about 2-3 hours. Bake at 350 degrees for 20-25 minutes until brown. Brush with butter and remove from trays to cool.
Roll out remainder of the dough. Brush with a stick of softened butter, sprinkle brown sugar, white sugar, cinnamon, and nutmeg. I don’t measure the sugars, cinnamon and nutmeg. Roll into log and cut into even pieces. Place in a greased baking pan, cover with a tea towel, and let raise 2-3 hours. Bake at 375 degrees for 15-20 minutes. Let cool and frost with frosting recipe below.
Cream Cheese Frosting:
1- 8 ounce package cream cheese
1/2 cup softened butter
3 cups of powdered sugar
1 tsp. vanilla
2 tsp. butter flavoring
1/2 tsp. salt
Whip ingredients in mixer except powdered sugar. Add powdered sugar last.
Frost cinnamon rolls.